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When done drain off water and
allow to cool.
With a spoon. take out pulp from–
centre of chayote. discarding seed and
taking care not to break the shell of
the vegetable.
Pass pulp through colander to make
a puree. add beaten eggs. sugar. bread
crumbs. softened in :milk. butter, raisins
and cinnamon. Mix into a smooth paste
and refill the emptied shells.
Sprinkle top of each half with a
little powdered bread or cracker dust
and the chop.ped almonds. Finish with
a bit of butter on each and bake in oven
until brown.
CHAYOTES AU GRATIN.
Four or five chayotes boiled in slices
as indicated above.
Place in a pyrex dish. cover with
bechamel sauce (2 oz. butter, heaping
spoonful flour.
2
cups milk. salt and
pepper). 1 cupful grated
cheese~
stud
with butter and sprinkle with hnely
powdered bread crumbs
Brown in oven.